New York AGRICULTURAL ExpERIMENT STATION, 13 
reagent cases are fitted with removable glass tops to prevent 
staining. Adjustable spring-back chairs are also provided for the 
microscopists. | 
Facing the door of the horticultural museum and just across a 
narrow hall is one of the fire-proof vaults for the preservation of 
records, the other vault being upon the second floor, just above 
this one. The museums, also, are practically fire-proof. 
The narrow hall referred to above is at right angles to the 
central hall-but does not extend across it to the right. From 
this hall, upon the same side as the vault, lead the door and stair- 
way to the basement. 
At the right of the main entrance is the office of the dairy 
expert, which opens into another hall at right angles to the main 
one and leading to the butter room. This butter room is 32 by 
20 feet in size and, like the milk-receiving room, pasteurizing 
room and cheese-room, is finished entirely in white. The floors 
of these rooms are of vitrified tile, with pitch sufficient to give 
ready drainage; and the sides have a wainscoting of enameled 
brick. The apparatus is also finished in white enamel, so that all 
the surroundings are conducive to neatness. In the south end of 
the butter room, next the milk-receiving room, are the four sepa- 
rators, a United States steam turbine, a United States belt power 
with intermediate connection, a DeLaval steam turbine and an 
Empire direct-connection belt power. Near the middle of the 
room is the box churn, which contains four compartments so that 
four samples of cream may be handled at once under uniform 
conditions. At the north end of the room are the hand and power 
butter workers with expansion coils above to secure proper tem- 
perature. This portion of the room can be shut off from the rest 
by a curtain when necessary. Opening from this room are an 
elevator to the basement, a large closet and the cold-storage room. 
The milk-receiving room has an outer door leading to steps ex- 
tending along the side of the wing and contains a large vat and 
steam pump to receive the milk and distribute it to separators, 
pasteurizer or cheese vats. 
